INGREDIENTS
2 cups
Turkey breast, cooked and shredded
1 tbsp
Rosemary, fresh
1 tbsp
Thyme, fresh
1 1/2 cups
Chicken stock
1 1/2 tsp
Baking soda
2 1/4 cups
Flour
1 pinch
Salt
12 tbsp
Butter
3/4 cup
Buttermilk
1/4 cup
Heavy cream
2 cups
Mixed vegetables, frozen